Spiced Pumpkin Zucchini Muffins

June 8, 2012

I’ve mentioned several times over the past two weeks that my garden is producing wonderfully, so much so that I have vegetables running out my ears – especially squash and zucchini!  Last night I decided to experiment with a couple recipes to come up with some semi-healthy muffins. 

Let me tell you, these are delicious! 

 Spiced Pumpkin Zucchini Muffins
                                      makes 24 muffins

Muffin Batter:

  • 3 eggs, lightly beaten
  • 1½ cups sugar
  • 1 cup canned pumpkin
  • 1 cup butter or margarine, melted
  • 1 tablespoon vanilla extract
  • 1½ cups all-purpose flour
  • 1½ cups whole wheat flour 
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground allspice
  • ¼ teaspoon ground ginger
  • 2 tablespoons cocoa, optional
  • 1¼ cup shredded zucchini

Topping:

  • ¼-½ cup sugar
  • 1 teaspoon cinnamon

1. Combine all dry ingredients and mix well.  Set aside.
2. In a large mixing bowl, combine eggs and 1½ cups sugar. Add pumpkin, butter and vanilla. Add dry ingredients a little at a time and mix well. Stir in zucchini. 
3. Mix cinnamon and sugar together in small bowl. 
4. Divide batter evenly into two 12 cup muffin tins. Top generously with cinnamon-sugar mixture.  
5. Bake at 350° for 20-25 minutes or until a toothpick comes out clean. Cool in pans 10 minutes. Remove to a wire rack.

Note: rotate muffin pans after 10 minutes to ensure even baking.

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